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This Italian cream cake is a three-layer work of art, and an ideal cake to bake for a special occasion. The layers of coconut and pecan cake are filled with a rich cream cheese frosting. The toasted coconut and pecans provide the perfect finishing touch, making it a memorable dessert.
The classic Italian cream isn’t Italian. Despite its name, Italian cream cake is widely believed to have originated in the American South, where its blend of buttermilk, coconut, nuts, and cream cheese frosting became a beloved classic. The combination of textures—light cake, subtle crunch from toasted nuts, and the silky frosting—creates a dessert that’s sweet without being heavy.
This version uses three layers for height and visual appeal, making it a beautiful centerpiece for holidays, birthdays, or potlucks. Folding in beaten egg whites keeps the cake light, while buttermilk adds moisture and tang. The frosting is creamy and generous, perfect for filling and covering the stacked layers. Toasted pecans and coconut add the finishing touch, giving the cake flavor, texture, and a signature look.
What You’ll Like About This Cake
Classic flavor and texture. Moist coconut–pecan layers paired with cream cheese frosting make this cake unforgettable.
Three impressive layers. The height and structure make it perfect for celebrations and special gatherings.
Light, tender crumb. Beaten egg whites keep the cake soft and airy without sacrificing richness.
Great make-ahead potential. The flavors improve as the cake rests, and the cream cheese frosting holds beautifully.
Ingredient Notes
- Butter + shortening: The combination creates a balanced texture—flavor from the butter and tender crumb from the shortening.
- Granulated sugar: Sweetens the cake and helps aerate the batter when creamed with the fats.
- Eggs (separated): Yolks add richness; whipped whites lighten the batter.
- All-purpose flour: Provides structure for the three-layer cake.
- Baking soda + buttermilk: React together to help the cake rise and stay tender.
- Vanilla extract: Essential for classic Italian cream cake flavor.
- Coconut: Flaked coconut adds moisture and subtle chew.
- Pecans or walnuts: Finely chopped for even texture throughout the layers.
- Cream cheese + butter: Create the rich, smooth frosting base.
- Powdered sugar: Sweetens and thickens the frosting.
- Toasted coconut and pecans: Adds flavor and a beautiful finishing touch.
Steps to Make Classic Italian Cream Cake
- Preheat the oven and prepare three round cake pans by greasing and flouring them.
- Cream the butter, shortening, and sugar until light and fluffy, then beat in the egg yolks.
- Combine the dry ingredients in a separate bowl and whisk the buttermilk with vanilla in another.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk mixture.
- Stir in the flaked coconut and chopped pecans.
- Beat the egg whites in a clean bowl to soft peaks and fold into the batter.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake until the layers spring back when touched and a toothpick comes out clean.
- Cool in the pans briefly, then transfer to racks to cool completely.
- Prepare the cream cheese frosting by beating the cream cheese, butter, vanilla, and powdered sugar until fluffy.
- Frost the cooled cake layers, stacking them and covering the top and sides evenly.
- Finish with toasted pecans and coconut, if desired.
Tips for Italian Cream Cake
- Use room-temperature butter, shortening, and eggs for easier mixing and better texture.
- Cream the fats and sugar thoroughly—this step builds structure and helps the cake rise.
- Fold the egg whites gently to avoid deflating the batter; this keeps the crumb light.
- Toast the pecans and coconut for deeper flavor and better texture in the finished cake.
- Chill the frosting slightly if it becomes too soft; cream cheese frosting can warm quickly under kitchen lights.
- Refrigerate the assembled cake for 20 to 30 minutes before slicing for cleaner layers.
- If making ahead, frost the cake the day before—Italian cream cake tastes even better after resting overnight.
Recipe Variations
- Coconut-forward cake. Add an extra ½ cup of coconut to the batter for more pronounced coconut flavor and chew.
- Buttery pecan frosting. Stir toasted pecans directly into the frosting for a nutty, praline-like finish.
- Citrus accent. Add a teaspoon of orange or lemon zest to the batter for a bright twist.
- Almond twist. Replace part of the vanilla with almond extract for a bakery-style variation.
- Pineapple addition. Fold in a small amount of well-drained crushed pineapple to create a fluffier, fruitier Italian cream cake.
What to Serve With Italian Cream Cake
- Serve with hot coffee or tea to balance the sweetness of the cake and frosting.
- Pair with fresh berries, which add color and brightness.
- Add an extra sprinkle of toasted coconut or chopped pecans on each slice.
- Choose a side of lightly sweetened whipped cream for an even softer finish.
How to Store Italian Cream Cake
Refrigerate: Store the cake covered in the refrigerator for 3 to 4 days. The flavors meld beautifully over time.
Make ahead: Bake the cake layers a day in advance, wrap them well, and frost the next day.
Freeze: Freeze unfrosted layers for up to 2 months. Thaw in the refrigerator before frosting.
Leftovers: Keep slices chilled and allow them to sit at room temperature for a few minutes before serving for the best texture.
Classic Italian Cream Cake
Ingredients
- Butter and flour or baking spray for the pans
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
- 1 ½ tsp vanilla extract
- 5 large eggs
- ½ cup unsalted butter
- ½ cup shortening
- 2 cups granulated sugar
- 1 cup sweetened flaked coconut (not toasted)
- 1 ½ cup toasted chopped pecans (see notes, below), divided
For the Cream Cheese Frosting
- 12 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 tsp vanilla extract
- 5 ½ cups powdered sugar, (about 1 1/2 pounds)
- ¼ cup toasted sweetened flaked coconut (optional—see notes, below)
Instructions
- Heat the oven to 350 F. Grease and flour three 9-inch round layer cake pans.Butter and flour or baking spray for the pans
- In a medium bowl, combine the flour, salt, and baking soda; stir to blend thoroughly.2 cups all-purpose flour | 1/4 tsp salt | 1 tsp baking soda
- In a small bowl or cup, combine the buttermilk and vanilla extract.1 cup buttermilk | 1 1/2 tsp vanilla extract
- Separate the eggs. Put the yolks in a small bowl or cup and set aside. Put the whites in a glass or stainless steel mixing bowl and set aside.5 large eggs
- In a large mixing bowl with an electric mixer, beat 1/2 cup of butter with the shortening and 2 cups of granulated sugar for 3 to 5 minutes or until light and fluffy. Beat in the egg yolks.1/2 cup unsalted butter | 1/2 cup shortening | 2 cups granulated sugar
- Add the flour mixture to the creamed butter, sugar, and egg mixture, alternating with the buttermilk and vanilla mixture. Stir in the coconut and 1 cup of the toasted chopped pecans.1 cup sweetened flaked coconut (not toasted) | 1 cup toasted chopped pecans (see notes, below)
- Using clean beaters, beat the egg whites until soft peaks form. Fold them into the cake batter.
- Divide the batter evenly among the 3 prepared layer cake pans and spread with a spatula.
- Bake the cake layers for about 25 minutes, or until the cakes spring back when lightly touched with a finger. A toothpick will come out clean when inserted into the center of a cake.
- Cool in the pans for 10 minutes. Carefully remove the cakes from the pans and place them on racks to cool completely.
Frosting
- While the cake is cooling, beat the cream cheese and 1/2 cup of butter until light. Beat in the vanilla. Slowly beat in the powdered sugar, a little at a time. Beat until fluffy. At this point, you may add the remaining 1/2 cup of toasted chopped pecans and optional toasted coconut to the frosting, or save them and sprinkle them over the cake after it is frosted.½ cup toasted chopped pecans (see notes, below) | 12 ounces cream cheese | 1/2 cup unsalted butter | 3 tsp vanilla extract | 5 1/2 cups powdered sugar | 1/4 cup toasted sweetened flaked coconut (optional—see notes, below)
- Fill and stack the cooled cake layers, then frost the top and sides.
- Store leftover cake in the refrigerator.
Notes
How to Toast Pecans
- Heat the oven to 350°F and spread the 1 1/2 cups of chopped pecans out in a parchment paper-lined rimmed baking sheet.
- Toast the pecans for about 4 to 8 minutes, stirring once, or just until they become fragrant.
How to Toast the Optional Coconut for the Frosting
- Place the 1/4 cup of coconut in a dry skillet over medium-low heat.
- Heat, stirring constantly, and cook for 3 to 5 minutes or until the flakes turn light golden brown with some darker edges. Watch them carefully.
- Immediately remove the toasted coconut to a plate so it doesn’t continue browning.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
